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Puff pastry squares topped with slow-cooked onions, tangy blue cheese, and a dash of thyme are that crowd-pleaser you can easily whip up in your own kitchen. Buttery, crispy crust with gooey, sweet onions and bold cheese? Folks go wild for these whether it's a big bash or just a cozy night in.
I first made these for a New Year's Eve shindig and people devoured them way before we sat down to eat. Now whenever game night or a group dinner rolls around, these always get requested.
Irresistible Ingredients
- Honey: Drizzle on after baking for mellow sweetness. Go for light wildflower or clover if you can.
- Fresh thyme: Sprinkles of fresh thyme bring lively flavors—best to add once these come out of the oven.
- Blue cheese: Use a creamy and bold blue cheese, and crumble by hand to keep it from clumping.
- Fig jam: Spreads a sweet twist that goes hand-in-hand with blue cheese. Look for a chunky style with fig bits for extra punch.
- Egg: Just grab one large egg for brushing, making sure those crusts come out shiny and golden.
- Kosher salt: Toss in a bit while the onions cook for deeper flavor.
- Dry white wine: Splash in to help lift that good stuff off the pan and add some zip. Pick something you wouldn't mind drinking.
- Granulated sugar: Only a little is needed; it gets those onions caramelizing and more tasty.
- Butter and olive oil: Both are key to unlocking rich and nutty onions.
- Onions: Choose firm, hefty yellow or white onions for sweeter results after caramelizing.
- Puff pastry: Frozen store-bought dough is fine—just thaw it overnight in the fridge so it rises beautifully.
Simple Steps
- Finish and Serve:
- Give each tart another hit of crumbled blue cheese if you want before you bring them out. These taste great warm, but room temp's alright too.
- Baking Time:
- Pop the trays in the oven for 18 to 20 minutes till you see golden puffy crusts. As soon as they're out, hit 'em with thyme and a little honey while still steamy.
- Stack and Top:
- Set out tart squares on parchment-lined sheets with an inch or so between them. Brush egg onto just the edges, then spoon on a little fig jam, a heap of caramelized onions, and a chunk of blue cheese for each center.
- Get Pastry Ready:
- While onions finish up, set the oven to 400. Roll out your pastry sheets, cutting each one into 6 big rectangles, then slice each of those into 3 smaller squares. Run a knife lightly around each square to mark out a border.
- Caramelize Onions:
- Start with butter and oil melting in a big pot at medium. Dump in your sliced onions and stir to coat them evenly. Make sure they're spread out, and stir 'em every 4 minutes for an hour total. After 10 minutes, sprinkle a pinch of salt. At 30, drop the heat a bit. Once you hit 40 minutes, mix in the sugar and keep them moving to avoid sticking. When they're a deep brown at the end, pour in the wine and stir up all the tasty browned bits. Let them cool.
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I always finish tarts with thyme. The smell takes me back to a sunny backyard lunch where folks just hung out by the tray, drawn in by that herby aroma. For my family, they're essential at any party.
Keeping It Fresh
Pop any leftovers in the fridge and they'll hold up three days easy. Warm them in a 350-degree oven for five minutes to bring back the crunch. Skip the microwave—nobody wants soggy pastry.
What Else Can You Use
If blue cheese isn't your thing, switch for soft goat cheese. Try sweet onions or red ones for a lighter flavor. Don't have fig jam? Berry preserves or some caramelized apples work great too.
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Tasty Pairings
Hand these out as a fancy opener with a glass of bubbly or crisp white wine. They're amazing paired with peppery arugula salad. Or toss them onto a cheese board with nuts and dried fruit.
Story Behind It
Combos like sweet onions and tangy blue cheese are classic in European food, especially in French spots that champion big, comforting tastes. These tarts give you that vintage French onion tart vibe, but with the shortcut of ready-made pastry and a touch of sweetness.
Frequently Asked Questions
- → How do I properly caramelize onions for these tarts?
You need about an hour for the onions to get sweet and brown over medium-low heat. Stir them every now and then to keep them from sticking, and toss in some sugar plus white wine for a little more flavor.
- → Can I use a different cheese besides blue cheese?
Sure thing, swap in feta or goat cheese if you want something milder. Just know that blue cheese brings a unique punch that goes perfectly with the sweet onion and jam mix.
- → Are there any alternatives to fig jam?
Try swapping fig jam for apricot or even onion jam. You could even use just a hint of honey if you want to keep it really savory instead of fruity.
- → How should the puff pastry be handled for best results?
Don't let the puff pastry get warm. Keep it chilled until it's time to bake, and move fast once it's out so the dough stays cool and puffs up right.
- → Can these tarts be prepared in advance?
Yes, you can put them all together then chill before baking. They also taste good once they've cooled down, so you can serve them at room temp too.
- → What herbs can be used as garnish?
Thyme works best, but rosemary or chives are tasty ways to add a pop of freshness on top if you like.